Isn't it enough to just bake potatoes once? well sure, if they just have to be tender, but if you also want them to taste great, rebaked potatoes just have a bit more oomph. You simply take a baked potato and bake it gratinated/au gratin. Which you can do close to when they have to be done. They can also be made a day in advance without loosing any flavor, so they are excellent for guests.

Hamburger patties (hakkebøf) with gravy is every Danes favorite dish. At least it is a close tie as the national dish along with the "frikadeller" meatballs. We take this dish very seriously, so I have made a very detailed explanation on how to do it "right".

Video recipe - Simple, quick and ... delicious. All right. In my family there is, some ambiguity about that. But for us Danes in our forties, it was one of the first "exotic" foods we got. Curry and rice. Just how foreign could food get? Well ... we are fortunately a lot wiser now, but pork meatballs in curry sauce keeps hanging on and is still a favorite. Even among some individuals in the younger generations.

Duck stock is not often used for anything but duck sauce. Duck soup is quite unusual :-) But duck sauce is a classic, so here is a stock that is very suitable for that. In denmark it is mostly eaten around christmas eve, but it really should be eaten all year round.

I looove potato pancakes, but for many years I have found it difficult to be completely happy with the ones I made. Either they were burned on the outside, or they were raw on the inside. But I finally found a trick that was necessary for complete success. every time.

Video Recipe - A simple dish that is always popular in Denmark. I have had this dish at more parties than I care to remember. And I still love it. But then again. Potatoes in thin slices, bacon, cream, cheese and spices. How could it be wrong?

I'm not much for eggplant. It's like a dry and boring version of the cucumber. Which is already the world's most boring vegetable. But if the eggplant is cooked just right, it can be really delicious in both taste and texture. Eggplant puré is one of the "good" cooking methods. Here are two different versions from both the Mediterranean and Asia. With some variations on top.

Video Recipe - Roast lamb in the oven, or grilled in Weber grill. It is not very difficult to roast a whole lamb. Neither the oven or grill. In turn, arouses the always enthusiastic to wear such a large piece of meat on the table and cut it up there.

The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.

Video Recipe - It is a dish that only takes 10 minutes to make. So it is fast and it tastes really well. An Asian classic that we eat too little of here in Denmark. Potatoes and meat is typical of the danish leftover dish "biksemad/pyttipanna". Rice and meat leftovers is in this Asian equivalent.

Video Recipe - Basic soup / julienne soup is a simple vegetable soup which is very similar to the Italian minestrone. With a few changes it IS a minestrone. But I do usually this simpler version, and I'll just throw in whatever extra ingredients to spice it up a bit.

Clear soup with meatballs and dumplings, is not without reason has become a classic of Danish cuisine. However, it is often a big difference in quality. Here is a great recipe. When I make soup, I plan to be used with 2 dl finished soup per person. So this recipe is for 5 people.

Video Recipe - I have a general article about stir frying on the site. But I did not add any recipe to it. So this recipe is an example of a simple wok right using the principles of the article. But make no mistake about it. It tastes great:-)

Video Recipe - A tomato sauce can easily become too complicated. You can actually make one that is *very* simple, quick and extremely tasty with just a few ingredients. This simple recipe has certainly become my absolute favorite tomato sauce.

This is a brown sauce on steroids. Apart from the fact that it takes 10 hours to prepare the stock, it takes almost as long to prepare the sauce finished afterwards. It is "the" classic brown sauce which is known from Escoffier's cookbooks. Restaurants use it rarely more because they found it too difficult. But I think it's all worth the effort. The best "brown sauce" I have tasted.